Classic Red Candy Apples (Printable)

Tart apples coated in shiny red candy with a delicate white chocolate drizzle for a nostalgic treat.

# What You'll Need:

→ Apples

01 - 8 small to medium Granny Smith or Gala apples, washed and dried
02 - 8 wooden sticks

→ Candy Coating

03 - 2 cups granulated sugar
04 - 1/2 cup light corn syrup
05 - 3/4 cup water
06 - 1/2 teaspoon red gel or liquid food coloring
07 - 1/8 teaspoon cream of tartar

→ White Chocolate Drizzle

08 - 3 ounces white chocolate, chopped
09 - 1 teaspoon coconut oil or vegetable oil

# How to Make It:

01 - Line a baking sheet with parchment paper and lightly grease. Insert a wooden stick firmly into the stem end of each apple.
02 - In a medium heavy-bottomed saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir gently to combine.
03 - Set saucepan over medium heat and attach a candy thermometer to the side of the pan. Bring to a boil without stirring further.
04 - Once the mixture reaches 250°F, add the red food coloring. Swirl the pan gently to mix, but do not stir.
05 - Continue boiling until the candy reaches 300°F. Immediately remove from heat.
06 - Working quickly and carefully, tilt the pan and dip each apple into the hot candy, turning to coat evenly. Let excess drip off, then place on the prepared baking sheet. Repeat for all apples.
07 - Allow the candy coating to set completely, approximately 10 minutes.
08 - Melt white chocolate and coconut oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth.
09 - Drizzle melted white chocolate over the cooled candy apples using a spoon or piping bag. Let set for 10 minutes before serving.

# Expert Advice:

01 -
  • That satisfying crunch when your teeth break through the candy shell is honestly addictive and worth the effort.
  • They look stunning on a dessert table and taste way better than anything store-bought, plus people always ask for the recipe.
02 -
  • The thermometer is your best friend—eyeballing the temperature always ends in either undercooked soft coating or overcooked bitter candy, so trust the numbers.
  • Wet apples slide off the sticks mid-dip, so dry them obsessively with a paper towel and let them sit uncovered for a few minutes before dipping.
03 -
  • Keep a bowl of warm water nearby while dipping and dunk your stick between apples so old candy coating doesn't build up and drag.
  • If the candy hardens in the pan before you finish dipping, set the pan back over low heat for just fifteen seconds to soften it without cooking it further.
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